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August 6, 2012

Hazelnut Frangipane Tart with Peaches and Creme Fraiche (Grain Free)

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Combine an easy crust, flavorful filling and bright fruit on top to make this Hazelnut Frangipane Tart with Peaches and Creme Fraiche. So amazing!

Sometimes, I want to get creative and whip up a beautiful, fancy dessert. Wonderful ripe stone fruits and berries abound this time of year and I love letting my imagination run wild creating beautiful tarts. Combine an easy crust, flavorful filling and bright fruit on top to make anyone’s eyes dance.

Combine an easy crust, flavorful filling and bright fruit on top to make this Hazelnut Frangipane Tart with Peaches and Creme Fraiche. So amazing!

Creme fraiche is a favorite ingredient in my kitchen. It can be pricey at the store, so I make my own. I take 1 cup of heavy cream and combine it with 3 tablespoons buttermilk. Stir the mixture and leave it out on the counter for twenty-four hours. Stir it again, and store it in the refrigerator (it will keep for about 10 days). It’s a nice substitution for sour cream, and is absolutely lovely with berries and stone fruits.

Combine an easy crust, flavorful filling and bright fruit on top to make this Hazelnut Frangipane Tart with Peaches and Creme Fraiche. So amazing!
This dessert requires a few steps, but isn’t too complicated. The crust and hazelnut frangipane can be made earlier in the day and the creme fraiche mixture whipped just before serving.

Serves: Makes one 9-inch tart (or five 4-inch tartlets)

Hazelnut Frangipane Tart with Peaches and Creme Fraiche (Grain Free)

I used soaked and dehydrated hazelnuts in this tart. Hazlenuts contain phytates that can be reduced by soaking in salt water. You can substitute the hazelnuts with almonds. As with all desserts, enjoy in moderation.

Adapted from Martha Stewart Living.

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Ingredients

    For the crust:
  • 2 cups almond flour
  • 1 teaspoon coconut flour
  • 1/4 cup honey (I used clover)
  • 1/2 teaspoon unflavored gelatin (I prefer Bernard Jensen )
  • 3/4 teaspoon Celtic sea salt
  • 1 stick unsalted butter, cold, cut into tablespoons
  • For the hazelnut filling:
  • 1/3 cup plus 2 tablespoons dehydrated (or toasted) hazelnuts, skins removed, divided
  • 1 teaspoon coconut flour
  • 1/4 teaspoon Celtic sea salt
  • 4 tablespoons unsalted butter, room temperature
  • 3 tablespoons honey (I used clover)
  • 1 large egg
  • For the Whipped Creme Fraiche:
  • 1/2 cup heavy cream (you can substitute with whipped coconut milk )
  • 2 tablespoons honey (I used clover)
  • 1/2 teaspoon vanilla extract
  • 3/4 cup creme fraiche (see recipe above in the post)
  • For the peaches:
  • 3 peaches, skins removed, cut in half, pits removed ( click here for a step-by-step video)
  • 3 tablespoons apricot jam or orange marmalade
  • 1 tablespoon lemon juice

Instructions

  1. Preheat oven to 350ºF and adjust rack to middle position. Place almond meal, coconut flour, honey, gelatin, and sea salt in the bowl of a food processor. Pulse 4-5 times to combine. Add butter and pulse until dough comes together, about 15 one-second pulses. Press dough on bottom and up sides of a 9-inch buttered tart pan with removable bottom. Bake for 12 minutes. Cool.
  2. Wipe out food processor with a cloth or paper towel. Place 1/3 cup hazelnuts, coconut flour and salt in the bowl of the food processor and process until finely ground. Place butter and honey in the bowl of a standing mixer. Using the beater attachment, mix the butter and honey on medium speed until pale and creamy, about 1 minute. Beat in egg. Add hazelnut mixture and beat on low until incorporated. Spoon mixture into cooled tart crust. Bake for 15 minutes, until set. Let cool.
  3. Just before serving, beat the cream, honey and vanilla until soft peaks form. Fold in creme fraiche. Pour creme fraiche mixture over cooled tart. Top with peaches. Place jam and lemon juice in a small sauce pan and heat over low. Using a pastry brush, lightly brush the peaches with the jam mixture (this will keep the peaches from turning brown, and give them a glossy look). Finely chop remaining 2 tablespoons hazelnuts and sprinkle over tart. Serve cold.
7.8.1.2
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https://deliciouslyorganic.net/peach-hazelnut-frangipane-tart-recipe-grain-free/
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Filed Under: Baking, Desserts, Gaps Diet, Gluten Free Recipes, Grain Free Recipes, Uncategorized | 40 Comments

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40 Comments

  1. HeatherChristo

    August 6, 2012 at 8:24 am

    these are absolutely STUNNING!!!
    to HeatherChristo" aria-label='Reply to this comment to HeatherChristo'>Reply to this comment
  2. Amber

    August 6, 2012 at 8:27 am

    This looks so pretty! I love the color left behind on the peach from the skin. Hazelnuts are my favorite nut--this sounds like an ideal pairing. Can't wait to try it!
    to Amber" aria-label='Reply to this comment to Amber'>Reply to this comment
  3. TidyMom

    August 6, 2012 at 8:47 am

    sounds like a winning combination! and the colors are just gorgeous Carrie!
    to TidyMom" aria-label='Reply to this comment to TidyMom'>Reply to this comment
  4. marla

    August 6, 2012 at 9:22 am

    Such a great summer tart!
    to marla" aria-label='Reply to this comment to marla'>Reply to this comment
  5. Averie @ Averie Cooks

    August 6, 2012 at 9:36 am

    Carrie, these are stunning!! The color, the recipe & flavors, the pics....just beautiful!!
    to Averie @ Averie Cooks" aria-label='Reply to this comment to Averie @ Averie Cooks'>Reply to this comment
  6. shoprubyjean

    August 6, 2012 at 12:39 pm

    Hi I a BRAND NEW to your blog and have been Loving it... We have been going through all your lovely and delightful recipes and have already enjoyed the homemade coffee creamers, cracker jacks, pumpkin muffins, chia pudding ( which we are having again today :) and will be making the Poppy Seed crackers when it cools down here. Our oldest son has been on a gluten free diet for some time now and we always enjoy trying and finding new recipes. Looking forward to following along. Blessings Angelina
    to shoprubyjean" aria-label='Reply to this comment to shoprubyjean'>Reply to this comment
  7. Maria

    August 6, 2012 at 2:10 pm

    Gorgeous dessert!
    to Maria" aria-label='Reply to this comment to Maria'>Reply to this comment
  8. Molly Chester

    August 6, 2012 at 4:47 pm

    So PRETTY! Umm.... I can almost taste them.
    to Molly Chester" aria-label='Reply to this comment to Molly Chester'>Reply to this comment
  9. peachtopie

    August 6, 2012 at 5:20 pm

    I love how you leave the peaches intact like that. Beautiful!
    to peachtopie" aria-label='Reply to this comment to peachtopie'>Reply to this comment
  10. Allison [Girl's Guide to Social Media]

    August 6, 2012 at 8:14 pm

    This dessert is just so stunning to look at!
    to Allison [Girl's Guide to Social Media]" aria-label='Reply to this comment to Allison [Girl's Guide to Social Media]'>Reply to this comment
  11. Katie

    August 7, 2012 at 1:51 am

    These look really lovely!
    to Katie" aria-label='Reply to this comment to Katie'>Reply to this comment
  12. Karen

    August 7, 2012 at 7:30 am

    Wow, I thought you had put a dollop of sorbet on your tart, then I realized it was the peach. These look amazing, you've done it again, girl! I can't wait to give this recipe a try. :)
    to Karen" aria-label='Reply to this comment to Karen'>Reply to this comment
    • Deliciously Organic

      August 7, 2012 at 7:40 am

      Thanks, Karen. :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  13. Jen

    August 7, 2012 at 10:27 am

    When are you putting out a grain-free cookbook? Seriously. I would order it today if I could. Keep me posted. ;)
    to Jen" aria-label='Reply to this comment to Jen'>Reply to this comment
    • Deliciously Organic

      August 7, 2012 at 3:58 pm

      Thanks Jen. I'm seriously considering it. I'll keep you posted. ;)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  14. Stacey

    August 8, 2012 at 10:11 am

    These look delightful! I'm wondering how they are considered paleo though with the heavy cream and buttermilk.
    to Stacey" aria-label='Reply to this comment to Stacey'>Reply to this comment
    • Deliciously Organic

      August 8, 2012 at 10:32 am

      Thanks Stacey. According to Mark Sisson (Marks Daily Apple) he says that fermented and/or cultured dairy products are considered Paleo/Primal. Creme fraiche (made from heavy cream and buttermilk) is a fermented dairy product so it's considered Paleo/primal. For example, Robb Wolf uses creme fraiche in one of his recipes here: http://robbwolf.com/2011/12/15/primal-holiday-desserts/
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Stacey

        August 8, 2012 at 1:43 pm

        Learn something new everyday! Thanks for the prompt response!
        to Stacey" aria-label='Reply to this comment to Stacey'>Reply to this comment
  15. Jaime {sophistimom}

    August 9, 2012 at 12:01 pm

    The color on those peaches is so beautiful, I almost want to cry, Carrie.
    to Jaime {sophistimom}" aria-label='Reply to this comment to Jaime {sophistimom}'>Reply to this comment
  16. Jessie

    August 11, 2012 at 8:16 pm

    These look and sound amazing. Beautiful photos, they look mouthwatering!
    to Jessie" aria-label='Reply to this comment to Jessie'>Reply to this comment
  17. karen

    August 13, 2012 at 9:34 am

    Could this crust be used for quiche? or do you have a grain free quiche recipe? Curious
    to karen" aria-label='Reply to this comment to karen'>Reply to this comment
  18. A Table in the Sun

    August 14, 2012 at 7:29 am

    I love the orange marmalade finish.
    to A Table in the Sun" aria-label='Reply to this comment to A Table in the Sun'>Reply to this comment
  19. Zoe@rubadubdublog

    December 4, 2012 at 2:46 am

    What a beautiful recipe - and the colours of your photos are so gorgeous. Can't wait to see more!
    to Zoe@rubadubdublog" aria-label='Reply to this comment to Zoe@rubadubdublog'>Reply to this comment
  20. Emily Wallace

    January 29, 2013 at 8:28 am

    Hi! I have a question for you about the creme fraiche. I tried to make it last night. I had made the buttermilk with your instructions. . Then, I added that to the heavy cream. Your cookbook says 2 TBSP though. Maybe the 3 would have worked better? But, I was trying to make a lot, so I used 4 cups of heavy cream with 8 TBSP buttermilk. It still hasn't thickened at all. Should I leave it longer, or do you think it's because I tried to quadruple it?
    to Emily Wallace" aria-label='Reply to this comment to Emily Wallace'>Reply to this comment
    • Deliciously Organic

      January 29, 2013 at 11:07 am

      It usually takes 24 hours for it to get thick. Also, make sure and stir it. For some reason, the stirring makes a difference! Since it's a large batch, if it's not super thick this evening, I'd leave it out overnight again. Also, is it ultra-pasteurized cream? If so, it might not get thick because of the processing.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

Trackbacks

  1. Carrie Vitt says:
    August 6, 2012 at 2:07 pm
    [New Post] Hazelnut Frangipane Tart with Peaches and Whipped Creme Fraiche: http://t.co/AgTBJLH0 #paleo #realfood #organic #gfree
    to Carrie Vitt" aria-label='Reply to this comment to Carrie Vitt'>Reply to this comment
  2. Amy Tubbesing says:
    August 6, 2012 at 2:56 pm
    [New Post] Hazelnut Frangipane Tart with Peaches and Whipped Creme Fraiche: http://t.co/AgTBJLH0 #paleo #realfood #organic #gfree
    to Amy Tubbesing" aria-label='Reply to this comment to Amy Tubbesing'>Reply to this comment
  3. Laurie Jesch-Kulseth says:
    August 6, 2012 at 5:12 pm
    Wow! RT “@CarrieVitt: [New Post] Hazelnut Frangipane Tart w/ Peaches & Whipped Creme Fraiche: http://t.co/xvjKtRzh #paleo #organic #gfree”
    to Laurie Jesch-Kulseth" aria-label='Reply to this comment to Laurie Jesch-Kulseth'>Reply to this comment
  4. TimeToSelfPublish says:
    August 6, 2012 at 7:00 pm
    Hazelnut Frangipane Tart with Peaches and Creme Fraiche (Grain Free, Paleo) #schf #health #fitness #et http://t.co/vkawBGcg
    to TimeToSelfPublish" aria-label='Reply to this comment to TimeToSelfPublish'>Reply to this comment
  5. Katie Goodman says:
    August 7, 2012 at 7:56 pm
    [New Post] Hazelnut Frangipane Tart with Peaches and Whipped Creme Fraiche: http://t.co/AgTBJLH0 #paleo #realfood #organic #gfree
    to Katie Goodman" aria-label='Reply to this comment to Katie Goodman'>Reply to this comment
  6. Alison Lewis says:
    August 7, 2012 at 7:58 pm
    [New Post] Hazelnut Frangipane Tart with Peaches and Whipped Creme Fraiche: http://t.co/AgTBJLH0 #paleo #realfood #organic #gfree
    to Alison Lewis" aria-label='Reply to this comment to Alison Lewis'>Reply to this comment
  7. WFM Cooking says:
    August 7, 2012 at 11:30 pm
    Hazelnut frangipane tart with peaches and creme fraiche http://t.co/oa4AZSxS via @CarrieVitt #grainfree #paleo
    to WFM Cooking" aria-label='Reply to this comment to WFM Cooking'>Reply to this comment
  8. Mia says:
    August 13, 2012 at 1:40 am
    zomg http://t.co/ycBS6hYn
    to Mia" aria-label='Reply to this comment to Mia'>Reply to this comment
  9. Inspire. Palette #118: Color Me Autumn | Anastasia Marie says:
    October 9, 2012 at 12:03 am
    [...] of fruit via SeeSaw Designs, photo by Sang An; this bouquet (image source unknown); these tarts via Deliciously Organic; this dress detail via Martha Stewart Weddings; these apples via Decor8, photo by Griottes; this [...]
    to Inspire. Palette #118: Color Me Autumn | Anastasia Marie" aria-label='Reply to this comment to Inspire. Palette #118: Color Me Autumn | Anastasia Marie'>Reply to this comment
  10. 100prcentLOVE says:
    December 19, 2012 at 9:58 pm
    Healthy treats! Hazelnut Frangipane Tart with Peaches and Whipped Creme Fraiche (Grain Free, Gluten Free, Paleo) http://t.co/Fb71YDe4
    to 100prcentLOVE" aria-label='Reply to this comment to 100prcentLOVE'>Reply to this comment
  11. Pretty in Peach | Christina Leigh Events says:
    March 6, 2013 at 6:48 am
    [...] Deliciously Organic :: Julia McCullough :: Elizabeth Anne Designs :: Emerald and Ella :: With Style & Grace :: Lindsay Letters [...]
    to Pretty in Peach | Christina Leigh Events" aria-label='Reply to this comment to Pretty in Peach | Christina Leigh Events'>Reply to this comment
  12. Homemade Samoas (Grain Free, Gluten Free, Paleo) says:
    March 7, 2013 at 12:05 pm
    [...] Seed Pudding Pecan Pie Homemade Mocha Frappe Hazelnut Frangipane Tart with Peaches and Creme Fraiche Coconut Cake with Lemon Curd and Whipped Cream Chocolate Chip Walnut [...]
    to Homemade Samoas (Grain Free, Gluten Free, Paleo)" aria-label='Reply to this comment to Homemade Samoas (Grain Free, Gluten Free, Paleo)'>Reply to this comment
  13. {live here, eat that} Peaches and cream : This Little street says:
    June 18, 2013 at 7:43 am
    [...] L: German home photographed by S. Wolf via 79 Ideas|R: Peaches and Creme Fraiche tart by Deliciously Organic. [...]
    to {live here, eat that} Peaches and cream : This Little street" aria-label='Reply to this comment to {live here, eat that} Peaches and cream : This Little street'>Reply to this comment
  14. Lizzie Oh says:
    August 11, 2013 at 12:23 pm
    [...] (via Hazelnut Frangipane Tart with Peaches and Whipped Creme Fraiche (Grain Free, Gluten Free, Paleo)) [...]
    to Lizzie Oh" aria-label='Reply to this comment to Lizzie Oh'>Reply to this comment
  15. This week on the… | Tangerine Canteen says:
    May 5, 2014 at 1:33 am
    […] you ever see a prettier dessert than this Hazlenut Frangipane Tart? I’m loving the fact that it’s gluten-free too […]
    to This week on the… | Tangerine Canteen" aria-label='Reply to this comment to This week on the… | Tangerine Canteen'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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